Kalyn's Kitchen

Whole Wheat Protein Pancakes

Low Carb Whole Wheat Panckes(Updated March 2008) I confess I’m not a big pancake fan, and even though these are South Beach Diet friendly low carb pancakes, this is something I probably wouldn’t ever make for breakfast just for myself. Still, I’m choosing this as a Recipe Favorite because these pancakes have been such a hit with visiting kids, making this a great breakfast option in any household where some people are dieters, and others just want pancakes.

I got this recipe from a parent at school, and when I first posted it I was eating the pancakes with sugar free maple syrup. This type of syrup usually has the sugar alcohol sorbitol, which can be hard to digest, and if you’re using sugar free syrup I’d look for one with the lowest amount of sugar alcohol. Nowdays I’d use Agave Nectar on my pancakes, a natural low-glycemic sweetener that I’ve been raving about ever since I tried it. It contains fructose, so it’s not sugar free, but it makes a great low-glycemic alternative to maple syrup or honey. Of course, if you’re not avoiding sugar, go ahead and enjoy these pancakes with some real maple syrup. They’ll still be a healthier alternative to pancakes made with white flour no matter what you top them with.

Whole Wheat Protein Pancakes

(Makes 12-15 small pancakes, recipe from Gia’s Catering in West Bountiful, Utah. If you’re looking for a good caterer in that area, leave a comment and I will get you in touch with Isaiah’s mom!)

1/2 cup 100% whole wheat flour
(Or grind up oatmeal in the food processor and use that for gluten-free option.  Thanks to readers for sharing that!)
1 cup cottage cheese
4 eggs
1/2 cup canola oil
1 T baking powder
1 T vanilla

Put all ingredients in blender or food processor and blend well. Preheat griddle or heavy frying pan. Put pancake batter into a large glass measuring cup or other container with a pour spout.

When griddle or pan is hot, pour out pancakes one at a time on to hot griddle, spacing them well so they don’t spread into each other. (I’d estimate I used slightly less than 1/4 cup batter for each pancake.) Let the pancakes brown well on first side before turning them. (These take considerably longer to cook than regular pancakes, about 5 minutes on the first side before you turn them.)

You won’t see as many bubbles on top as with regular pancakes, so be prepared to experiment with one to see how long to cook them before turning. I cooked mine about 8-9 minutes total time. Serve pancakes hot with syrup or Agave Nectar. They would also be delicious served warm with fruit and Greek Yogurt, sour cream, or cottage cheese.

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South Beach Suggestions:
This recipe would be a good choice for phase two or three of the South Beach Diet, if pancakes are served with Agave Nectar or sugar-free syrup. Low-fat turkey breakfast sausage would be a good South Beach friendly choice to serve with them.

More Options for Whole-Grain Pancakes:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Whole Wheat Vanilla Pancakes from Cooking with Amy
Whole Wheat Pumpkin Pancakes from Pinch My Salt
Strawberry Whole Wheat Pancakes from Baking Bites
Poppy Seed Pancakes from 101 Cookbooks
Whole Wheat Apple and Pumpkin Pancakes from Acme Instant Food
Whole Wheat Oatmeal Pancakes from The Kitchen Sink
100% Whole Grain Pancakes from Green Lite Bites
Whole Wheat Pancakes from Whole Grain Gourmet
Whole Grain Flapjacks from Hogwash
Homemade Whole Grain Pancake Mix from The Savory Notebook

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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    39 Comments on “Whole Wheat Protein Pancakes”

  1. I think I might try these with using ricotta instead of the cottage cheese. The boyfriend hates cottage cheese, so the thought of them going into the pancakes makes him want to gag. And I think I will add some splenda.

    Although, I will test them on myself first. I will let you know how they turn out.

  2. Kayla, thanks for the suggestion. I love the idea of replacing the oil with milk. Will try your version soon.

  3. I’ve made these hundreds of times, but no oil, just substitute 1/2 cup milk instead. I first saw this recipe in the More with Less cookbook. Great with fruit toppings, kind of like cheesecake (if you use your imagination!) My husband always eats them rolled up with a little lemon juice and white sugar (could use splenda), VERY tasty that way as well. And they freeze great! We have these every Saturday, and my kids don’t ever want ANY other kind of pancake.
    Note: must use a blender or food processor, regular mixers just don’t work, the cottage cheese needs to be blended up.

  4. I always love yogurt and some fresh fruit for topping. Have to compare this one with the whole wheat recipe I’ve used in the past.

  5. Comments before this one were from March 1, 2006 to March 1, 2008 when I updated the recipe. (I think it’s fun seeing the historical evolution in the comments. I may be wrong, but I’m guessing a lot more people are into whole wheat pancakes now than they were in 2006.)

  6. Cameo, great idea to top it with applesauce. Glad you liked the recipe.

  7. I have made these twice now…absolutely delicious. I am not a fan of sugar free maple syrup, so instead I use warmed up homemade, unsweetened apple sauce with some toasted walnuts on top. I also add some cinnamon and a bit of nutmeg to the pancake batter. A wonderful family favorite! Thank you for this recipe!

  8. Purvis, thanks for the tip, I must have missed that recipe on 101 Cookbooks but it does sound great!

  9. I don’t know where I got the following recipe, could have been from this website, but I wanted to post the link here for another whole wheat pancake option: http://www.101cookbooks.com/archives/001464.html. I used agave nectar to replace any other sweetners here… and these turned out GREAT. Be sure to use buttermilk, or make your own by adding lemon to the milk and letting it sit.

  10. Purvis, good job! I’ll have to give it a try.

  11. Kalyn, I think I made a version of these that are good for those of us who don’t like syrup. I based it on the pancake recipe devised by America’s Test Kitchen. First, I put the cottage cheese (light) in a food processor and processed until creamy. I then added juice from one small lemon. This gives it a faux-buttermilk flavor. Next, I put all the dry ingredients in another bowl and added 2T of splenda. I then added the rest of the wet ingredients to the cottage cheese puree and mixed by hand. I put the wet ingredients into the bowl with the dry ingredients and mixed by hand until *just* mixed. The ATK people say that mixing too much overdevelops the gluten in the flour and makes it tougher. They were right… What I got was a *very* tender pancake that tasted very close to classic buttermilk pancakes. Mmmmmm…..

  12. Purvis, if you’re eating them without syrup, I think adding a little Splenda is a good idea! Let us know how that turns out.

  13. I have never had whole wheat pancakes that were so fluffy! The texture was just right. Unfortunately, I didn’t like the flavor much, but my husband liked it. They’re not at all sweet like pancakes usually are. I don’t like syrup (like my husband used), just butter (smart balance, actually) on my pancakes. I will try adding splenda to the batter next time. I may also add some lemon to the cottage cheese to give them a faux buttermilk taste.

  14. Katherine, glad to know you liked them. I might use agave nectar now instead of the syrup I used here, now that I’ve discovered it.

  15. Loved these this morning. Better than the oatmeal variation in the SB book! My batch made 7 larger pancakes, so I might try to trim back the ingredients. I used large eggs, that’s perhaps why the extra.

  16. Laura, Mona, and Vanessa, they were really good. And I am not even particularly a pancakes fan.

    Chocolate Lady – the syrup has sugar alcohol and Splenda instead of sugar. I’m not that much of a sweets eater, so I don’t mind using a product like this once in a while when I want something sweet tasting.

  17. Reminds me of serniki, Polish cheese pancakes, but serniki look less like pancakes and more like, um, well, nothing really looks like serniki. Maybe I will post a recipe.

    How can maple syrup be sugar free?

  18. this is what i wish ate after stuffing myself at sunday brunch.

  19. Those look incredible. I can’t wait to try that recipe!!!

  20. You could also use rolled oats (either left alone…I use the thicker oldfashioned kind) or spun in the blender to make them into more of a flour for these. I believe they’re a bit lower in carbs/higher in fiber like this and tasty too.